Method:

Slowly add the dry mixture to the wet or, if using a stand mixer with a dough-hook, wet mixture to the dry.

When mixed through, knead in the softened butter, then the choc-chips and currants/mixed peel. Knead for 5 more minutes.

Spray a large bowl with canola oil, put dough in, and cover with cling film. Allow to prove until it doubles in size (mine took about 1 hour).

Re-knead for 3 minutes and then divide into 15 rolls, place them on a greased baking tray about 2cm apart, re-cover with cling wrap and leave to prove a second time until they double in size.

Preheat oven to 190°C.

Put the crosses on the buns by mixing some flour and water in a zip lock bag until it makes a runny-ish paste. Cut the corner off the zip lock bag and pipe on the crosses.

Bake in oven for 10-15 minutes until they start to brown on top.

Whilst hot, make the glaze by boiling the ingredients together until the sugar has dissolved. Brush on with a pastry brush.

Notes:

This recipe is for those of you who love chocolate hot cross buns but refuse to pay $1 or more each for them. Ludicrous. In my humble opinion, these taste better and you can make them whenever you want!